Pot Au Feu (Pot On The Fire)

1. 1

   Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proofed casserole or even better into a slow cooker.

2. 2

   Briefly fry bacon, onions, garlic, carrots, than add tomatoes, leek and beef stock. Bring to the boil and add to casserole or slow cooker.

3. 3

   Cook at low temperature (150 Celsius) for about 5 hours or until the meat falls of the bone.

4. 4

   Serve with potatoes (boiled or fried).

5. 5

   Notes:

6. 6

   Depending on the meat being used, a Pot au Feu can be very rich. If you would like a leaner version, prepare it the day before and allow to cook overnight. Once cooled the fat will rise to the surface and it can be skimmed off. The dish can then be re-warmed.

7. 7

   Pot au Feu is often served with mustard and course salt.

8. 8

   After removing and serving the meat and vegetables, there will be a delicious sauce left over. This can be used for making soup, as a base for a sauce or for cooking vegetables inches.

9. 9

   For a Pot au Feu with a Mediterranean flavour, modify the recipe by reducing the amount of meat, increasing the amount of vegetables and adding herbs.

* Per serving · 4 servings · Values may vary.

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